Thai Crunch Salad

It's light, it's fresh, it's SO flavorful. Oh, and did I mention that it's 100% plant based? This Thai Crunch salad is packed with protein and healthy fats, making it the perfect go-to salad for the summer.

⏱ Prep Time: 20 mins | Total Time: 1 Hour | Servings: 2 | Difficulty: Easy

INGREDIENTS - GINGER SESAME TOFU

• 320g organic, extra firm tofu

• 1 tbsp. organic white miso paste

• 2 tbsp. coconut aminos

• 3 slices. ginger, finely chopped

• 1 tbsp. toasted sesame oil

METHOD

1. Line a baking tray with foil or baking paper & preheat your oven to 160 degrees celsius.

2. Use a tofu press to completely drain excess water in tofu (if you don’t have a tofu press, simply wrap the block of tofu in a clean tea towel, put something heavy such as a frying pan, on top of it and leave for 30 min. To get that moisture out of the tofu)

3. While the tofu is being pressed, chop up your ginger.

4.  Add the miso paste, chopped ginger, sesame oil, and coconut aminos to a mixing bowl and whisk this up until the mixture is fully incorporated.

5.  By now your tofu should be pressed. Add the tofu to the mixture and stir until it’s fully marinated in the flavors.

6.  Bake in the oven for 30 minutes at 180 degrees celsius. Your tofu should be firm & crispy.

7.  After this is done baking, remove from oven.

INGREDIENTS - THAI CRUNCH SALAD

• 1 cup red cabbage, chopped

• 1 cup white cabbage, chopped

• 1 carrot, peeled & julienned

• 1 cucumber, julienned

• 1 red & yellow bell pepper, julienned

INGREDIENTS - PEANUT DRESSING

• ¼ cup smooth peanut butter

• 3 tbsp. lemon juice

• 3 tbsp. maple syrup

• 3 tbsp. toasted sesame oil

• 3 tbsp. coconut aminos (or soy sauce)

• ½ tbsp. sriracha or cayenne pepper

• 3 slices, fresh ginger

METHOD

1. Blend it all up until a smooth, rich consistency is achieved

2. Incorporate tofu & peanut dressing into the salad

3. Toast up some cashews

4. Garnish & enjoy!